Food Service and

Hospitality Education Department

Kapi'olani Community College

Fall1994 - Spring 1995

KAPI'OLANI COMMUNITY COLLEGE- UNIVERSITY OF HAWAI'I

Office of the Provost

May 17, 1995

To Our Food Service and Hospitality Education Graduates:

Congratulations! With graduation you have reached another milestone in your culinary career. I know that reaching that milestone has not been easy. We at Kapi 'olani Community College take great pride in our hotel and culinary programs and set high standards for you, our graduates, to achieve. We set these high standards because we know that the industry will demand that you be creative, hard-working, service-oriented, business­oriented, and able to work under pressure. By succeeding and graduating, you should now be both proud and confident that you have not only met our standards but are ready to succeed in the industry.

You are at the beginning stages of a professional career. A professional is someone who is able to work inde­pendently and is able to adapt to changing times. A professional is someone who recognizes that Teaming never ends and who contributes back to the profession of which he or she is a member. A professional is someone who takes pride in the detail of his or her work. A professional is someone who is willing to mentor and pass on knowledge to new students entering the field. Remember these things as you continue to grow and contribute to the profession of culinary arts.

If you ask the general public about Kapi 'olani Community College, you will more often than not hear compli­mentary remarks about the food service program and the wonderful food and service provided by the students. For all those long hours and hard work, I want to thank you. For helping to build that pride in not only the food service program but the College in general, I want to thank you. But I also want to invite you to remain a part of the College. Whether through alumni activities, through further education, through simply coming back and helping, I hope to see you again here at Kapi 'olani. And who knows, someday I may be introducing you to the public as a distinguished visiting chef and proud graduate of Kapi 'olani Community College.

Aloha,

John Morton Provost

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UNIVERSITY OF HAWAI'I KAPI'OLANI COMMUNITY COLLEGE

Instructional Services Office

May 17, 1995

1994/95 Graduating Clas Food Service and Hotel Operations Kapi 'olani Community College

Dear Graduates:

It is my pleasure to extend heartfelt congratulations to you, the 1994-95 Graduating Class of Kapi 'olani Commu­nity College. You are entering a very exciting and challenging field which will present many opportunities for your professional and personal growth as you embark on your careers.

You are fortunate to have received your college education at the State's finest Culinary Arts and Hotel Operations institution. The academic learning, combined with the practical training experience in laboratories gave you a well-rounded and valuable education.

Hawai 'i is host to the nation's finest resort properties, and the possibilities for employment in the hotel industry are endless. The culinary arts industry is also thriving here, with Hawai 'i 's finest chefs providing models to follow.

Once again, Congratulations and Best Wishes as you pursue your future.

Sincerely,

Leon Richards Dean of Instruction

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Patricia Kramm Linda Macapagal

Vera Okamura Patricia Salvador

Genevieve Seguirant Dirk Soma

Ron Umehira Carol Uyemura

Nancy Miura

Gladys Sato

Jacqueline Taamu

Holly WheeZes

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Dean Nakasone

Joel Schaefer

Ronald Takahashi

Lori Yonemori

Fall1994 &

Spring 1995 Graduates

Fall1994 Graduates•:•

Samuel Gaoiran •t• Noreen Len •t•

Antarese Walton •t• Keane Yorita •t•

Donald (Neil) Basham Ryan Blanchard

Patrick Brown •:• Andrew Dalan •:•

George Narciso•:• Aurora Rivera •:•

Leigh Watanabe•:• Conrad Aquino

Guillermo Bustamante Francisco Cabigas

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Lesley Cheung Cherilyn Chun John Cox Leo Cullen

Shawn Fonseca Garret Fujieda Julie Fujikawa Kevin Fukuki

Vincent Hill Jonathan Hirashima Liang-Ho Hsia Kristy Ikeda

Kei Ishihara Julian Ka tekaru Rika Kawamoto Steven Kishimoto

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Anthony Liu Mark Makiyama

Danny Morioka Diane Nazarro

Futoshi Onishi Jason Quach

Jason Sunada Burt Sugiki

Amy Masuhara

Travis Nishioka

Christian Schneider

Rae Suzuki

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Ann McKeon

Jacqueline Nomura

Robert Segundo

Marie Teves

CindyUyema

Leonard Wong

Joy Yoshiki

Joy Yoshiki was named Valedictorian of the Kapi 'olani Community College 199411995 graduating class. During the ceremonies she delivered an inspirational speech on dreams.

Arvi Vizcarra

Michelle Yim

Missing from photos:

Fall1994 Graduates Christine Amina Karen-Lei Arakawa Scott Blaine Sherrilyn Gapusan Brandi Lindsey Rodney Sahagun Andrew Sanada Jamie Tanouye Tiare Yim Scott Yoshioka Jason Yuu

Spring 1995 Graduates Jeremy Chamizo Lisa Kawachi Jeffrey Manmano Valentino Palaganas Jenell Sato LencyYuen

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Shawn Wada

Kyle Yonas~iro

Fundamentals of Cooking Chef instructor Joel Schaefer shows Roger Blankfein the art to cutting carrots.

The Bistro Great food at a fast pace

Students create bountiful salads, pastas, sandwiches and sinful desserts. Justin Arzaga is about to serve a mouthwatering plate.

Students also learn the basics of waiting on tables. Above, Corey Kim serves the entrees.

Right: Mario Cantorna and

classmate work on the chicken salad.

Far right: Ryan Blanchard with a tray

of steaks.

Intermediate Cookery students run the Bistro. At your service are Steven Kishimoto, William Queja, Sheridan Weir, Richard A bad and Justin Power in the Fall, '94 uniform.

Instructor Ed Fernandez helps students during the lunch crunch.

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Asian/Pacific Asian/Pacific cuisine is such a prominent part of Hawai 'i's cuisine. Students in the Asian I course learn the cuisines of the Southeast Asian coun­tries; China, India and Thailand. In the Asian II course, the cuisines covered include Japanese, Korean, Hawaiian and the Pacific Island cuisines. The course includes field trips to local restau­rants, local markets, and Chef Instructor Alfredo Cabacungan's lectures on the cultures of coun­tries whose cuisines are studied.

Shook Mee Yap finalizes the presentation of her dish before it is served.

Michael Benson, Tammy Thomas, Instructor Alfredo Cabacungan, Wayne Kalani and Vincent Hill learn the finer

details of Asian/Pacific Cuisine.

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Michael Imadaflashes a smile in the Asian Pacific Lab.

Above: Lance Kosaka prepares for lunch served in the Asian/Pacific dining room.

Dean Leon Richards, KCC student Grand Giffard, Chef Alfredo Cabacungan, Faimalo Mao-- a cook at Waialae Country Club and KCC counselor Chris Lily watch the fire for the imu.

Luau As part of the KAPE (Kapi 'olani Asian-Pacific Emphasis) program, Chef Instructor Alfredo Cabacungan planned an authentic luau -- complete with kalua pig cooked in an imu behind the cafeteria. Proceeds from the luau benefitted the KCC Staff Development Fund. This fund allow KCC staff to have additional training in education­related areas.

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Grand Giffard, Randy Nozaki, Gregory Gascon and William Ho, look on as Faimalo Mao salts the pig

Continental/DiningRoom The International Cuisine course allows students to apply skills learned in the fundamental cooking courses as they create culinary specialties served at lunch in the Ohelo dining room. Under the direction of Chef Instructor Robert Chinen, students specialize in cook­to-order items typically served in top hotels and fine dining establish­ments. The cuisines covered include European, Asian and American regional cuisine. The culinary fare from the International Cuisine class and the dining room service always receives the best reviews.

Marcus Masaki, Jean Nakamura, Rodney Abad, Justin Arzaga and Lance Kosaka are given helpful hints by instructor Robert Chinen (center).

Instructor Robert Chinen discusses menu specifications that need to be considered when selecting wines. Food Service students Romi Teranishi, Jay Yoshimura and Jason Kagihara asisit with preparing food samples.

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Food service student Ann McKeon receives helpful tips on serving a guest from instructor Dirk Soma.

Soma shows the proper way to place a table setting.

Chancellor Joyce Tsunoda and party enjoy a meal in the Ohelo dining room as Cory Kim serves the next course.

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Practicum The Food Service Practicum course allows students to apply knowledge and skills learned in earlier courses, as they manage the Ohelo evening dining room. Under the guidance of Practicum Instructors Mel Arellano and Kusuma Cooray, students cover all aspects of running a fine dining establishment.

Jolene Peterson prepares her bread basket.

Jolene Peterson chats with her guest.

Rodney Abad clears a salad course.

Waiter Rodney Abad always has a cheeiful smile.

Jason Bringas serves punch to guests at the reception.

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Gladys Sato helps herself to fresh baked rolls while Wayne Kozuma carves the tenderloin as Grant Sato looks on.

Mario Cantorna and Conrad Aquino . .. hard at work.

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Antarese Walton displays the garnish for the evening's entree

Instructor Kusuma Cooray observes as Ingrid George and Evyan Oshiro go through a final check of the demi-entrees before they are served.

Patisserie The Patisserie program is designed for students who wish to learn about and excel in this facet of baking. Kapi 'olani's Patisserie program fo­cuses on upscale baking. Attention to detail is a must, and this can be seen in the program's perfect creations. Chef Instructor Ernst Hiltbrand brings many years of expertise in local and interna­tional hotels to the program. Each summer, Chef Hiltbrand travels abroad to keep in touch with industry, and shares new trends. with his students. Industry executives and patrons of the school's dining room have remarked that creations of the Patisserie program are equal to those found in five-star hotels.

Vincent Hill and Anthony Liu prepare delicacies for the evening bake sale as instructor Ernst Hiltbrand looks on.

Kerry Kuraya pipes pate-a-chaux in the fundamental baking class.

Keith Ogata, Vincent Hill and Ryan Blanchard prepare to sell their patisserie delights crec:.

Michael Mcintosh glazes a cake which will be served at lunch

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Patisserie creations are a form of art.

Leon Bringas and Marshall Dumadag work as a team to produce items for the bake sale.

(Back) Rosemary Yip, Sandra Cassil,. Wayne Kalani, instructor Ernst Hiltbrand, (Front) Norene Cabildo and Ann Me Keon are all smiles after completing their projects.

John Ellingson and Christine Georgedes observe as instructor John Akana demonstrates the skill of accurate measurement.

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Hotel Operations KCC's Hotel Operations program prepares students for immediate employment in the indu-stry after graduation, by using a hands­on approach to major courses. The two internship courses are the highlight of the program, since students are allowed to experience the hotel and travel industry first­hand. Many Hotel Operations Internship students are offered full-time jobs upon graduation which are a result of their excel­lent performance as an intern. With tourism being the top industry in Hawai 'i, the Hotel Operations degree is definitely a useful one.

Cindy Uyema at her full-time job as a Front Desk Clerk at the Waikiki Parkside.

Kristy Ikeda, Front Desk Clerk at the Outrigger Malia with Ron Umehira, Internship Coordinator.

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Rika Kawamoto interns as a Concierge at the Pacific Beach Hotel.

Kei Ishihara, a Pool Attendant intern at the Sheraton Moana.

Futoshi Onishi interns as a PBX Operator at the Hyatt Regency Waikiki.

KCC instructor Ron Umehira and instructor Qui Jianquan from the Beijing Institute of Tourism

Michelle Yim (left) interns as a Guest Services Agent at the Aston Waikiki Beachside Hotel.

Left: Lesley Cheung, an accounting intern at the Hyatt Regency Waikiki.

Below: The 1995 Spring Hospitality Internship Class: (Back) Kristy Ikeda, Cindy Uyema, Michelle Yim, Lesley Cheung, Rika Kawamoto Jennifer Ramos. (Front) Kei Ishihara, Mike Rubina, Futoshi Onishi and instructor Ron Umehira.

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American Culinary Federation Visit In April of 1995, the American Culinary Federa­tion (ACF) Accreditation team from the Main­land did an on-site intensive review of all aspects of Kapi 'olani Community College's Culinary Arts and Patisserie programs. The few days that the accreditation team stayed in Honolulu were spent reviewing all course syllabi, checking all equipment, monitoring safety procedures, inter­viewing administration, faculty, staff and most importantly, the students -- both current Food Service majors and graduates of the program. The final analysis indicated that the Food Service program at Kapi 'olani is a very strong one, and is one that ranks among the top national and inter­national culinary schools. The Culinary and Patisserie programs received their accredition in September, 1995.

Practicum students greet guests at he ACF reception

The ACF team and hosts: (Back) Michael Ty, CEC, AAC; Gladys Sato (accreditation document editor), KCC instructor and former chair; Kay Corning, CEC, AAC; Frank Leake, KCC chairperson; (Front) Mary Peterson, ACF; and Ed Slough, CEC, CCE and Food Service Technician

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Student Julie Wong, right, shares her experiences with Kay Corning

Frank Leake and Mary Peterson

Chef Ernst Hiltbrand's FSHE 224 Confisserie class' creation for the ACF reception

Steve and Cathy Wehrman of KCC talk with Ed Slough

Ed Slough and Ron Umehira

Part of the culinary hors d'oeuvre selection at the reception

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Hawai'i Student Culinary Arts Expo (HSCAE) The 1995 Hawai 'i Student Culinary Arts Exposition (HSCAE) included competition in ice & vegetable carving and buffet & patisserie artistic showpieces by students of KCC, other community col­leges and local high schools. The entries were judged by Dale Radomski, Head Garde Manger at the Royal Hawaiian Hotel; Gale O'Malley, Execu­tive Pastry Chef at Schuler Estates; and Greg Paulson, Executive Chef at John Dominis Restaurants. Special show workshops and cooking demonstrations by Hawai 'i's top chefs, recipe and entree giveaways were some of the activities.

Cherilyn Chun took home the Superintendent's Trophy with her patisserie creation "Fantasia".

Roger Blankfein received a Gold Medal in the ice carving competition.

Dwayne Chang, William Queja and Derrick Yonting won the Chancellor's Trophy for their "Bounty of America".

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Grant Sato 's "Shades of Spring, " created with hand molded gum paste blossoms, won two Gold medals.

1995 Medal Winners GOLD Roger Blankfein Dwayne Chang Cherilyn Chun William Quej a Grant Sato John "Koa" Tagupa Derrick Yonting

SILVER Julie Wong

BRONZE Kerry Kuraya Edward Perez Glen Yagyagan

Julie Wong and her "Ode to Earth Day," a mosaic in poured sugar, was awarded a Silver Medal.

"Where the land meets the sea", a hot food display by Kerry Kuraya, won a Bronze Medal.

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Instructor and KCC Alumni Joe Badis with Kerry Kuraya at the HSCAE Garde Manger workshop.

Mario Cantorna, HSCAE ice carving

workshop.

HISA (Hospitality Industry Student Association) CLUB members man a food booth at the culinary show.

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Young Commis Competition The prestigious "Chaine de Rotisseurs" society, an elite culinary organization, sponsored a "Young Commis (apprentice)" competition. KCC Culinary students and graduates were each given identical surprise ingredients, from which they were to create a masterpiece that was to be . judged by professionals in the indus­try. The top two contenders received a trip to the Culinary Institute of America in Hyde Park, New York. KCC Food Service graduates Brooke Tadena (1 st place) and Sam Gaoiran (2nd place), represented the Hawai 'i region in New York.

Brooke and Sam competed against 16 other contestants, and ranked among the top ten.

Brooke Tadena 1st place

Samuel Gaoiran, 2nd place

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Fred Honda (center), Regional Director of the Chaine de Rotisseurs Society (also Executive Manager for the Oahu Country Club) and Competition judge Tom Wong (left), Executive So us Chef at the Royal Hawaiian Hotel, look on as Samuel Gao iran begins his creation from the surprise ingredients.

Guslander Visiting Chef.Series Kapi 'olani's Distinguished Visitors Program in Advanced Food Service and Hospitality Education was established at the College by a generous gift from Mrs. Grace B. Guslander in memory of her husband, Lyle L. Guslander. The gift was intended to fulfill the commit­ment expressed during the later years of his life to "give back to the community." Her gift, combined with an earlier gift to the College by Mr. Guslander, has been used to endow in perpetuity the Distinguished Visitors Program at KCC. This program allows the College to invite renowned chefs and other distinguished visitors to present demonstrations and instruc­tion to students, local industry chefs and executives, and the general community.

Chef George Mavrothalassitis explains the best preparation for

salmon to Janna McBraun.

George Mavrothalassitis, Executive Chef of the Halekulani Hotel, looks on as Shook Mee Yap prepares seasoned vegetables. Yap was the summer 1994 Halekulani intern under "Chef Mavro."

Thomas Wong, Executive So us Chef of the Royal Hawaiian Hotel adds the finishing touches to his appetizer. Derrick Yonting is coached by Executive Sous Chef Thomas Wong.

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The 1994 Xmas Party Planning Committee (Mr. Ron Umehira's FSHE 154, Food & Beverage Operations class) end the evening with the "Electric Slide. "

FSHE Xmas Party The major project of HOPER Instructor Ron Umehira's Food and Beverage Operations Fall class, is the planning, organization and execution of a success­ful banquet function for 350 people. Mr. Umehira's Fall1994 class selected the Hyatt Regency Waikiki as the site for the department's Christmas celebration. The class chose the site, the hors d'oeuvre menu, planned the enertainment, publi­cized the event, and did all this within the given budget. The event was a success, and the class ended the formal program by leading the audience in the dance, "The Electric Slide." KCC's version of the "Village People" after their rendition of "YMCA"

(back) Jason Sunada, Lance Kosaka, Ryan Blanchard (front) Anthony Liu, Robert Segundo, Keane Yorita and Marie Teves.

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1994/1995 Outstanding Student Awards and Scholarship Recipients

SCHOLARSHIP DONORS

BHP GAS COMPANY CHEF'S DE CUISINE SENIOR CHAPTER

D & S COMMERCIAL SERVICE FRED'S PRODUCE

LYLE GUSLANDER FOUNDATION H&WFOODS

HFM FIRST IN FOODS HALEKULANI CORPORATION

HANS WEILER FOODS HAWAI'I SCHOOL FOOD SERVICE

ASSOCIATION HAWAIIAN ELECTRIC

HAWAIIAN SUN HILTON HAWAIIAN VILLAGE

HYATT REGENCY WAIKIKI INTERNATIONAL FOOD SERVICE

EXECUTIVES ASSOCIATION(IFSEA) ESTELLE LOUISE KELLEY -­

(OUTRIGGER HOTELS) KENNY'S COFFEE HOUSE & RESTAURANT

KING FOOD SERVICE KYO-YA COMPANY, LIMITED -­

(SHERATON HOTELS IN HAWAI'I) MALOLO BEVERAGES & SUPPLIES

MEADOW GOLD DAIRIES, INC.

1995 Outstanding Food Service Student of the Year, Cherilyn Chun.

Mr. Peter Schall, Area General Manager and Managing Director of the Hilton Hawaiian Village, shares an inspirational speech with the graduates.

NATIONAL ASSOCIATION OF CATERING EXECUTIVES (NACE)

SHIMAYA SHOTEN, LIMITED STATE FRENCH FRY

UH ALUMNI ASSOCIATION

1995 Outstanding Hotel Operations Student of the Year, Jennifer Ramos (center), is presented with the perpetual plaque by 1994 winner Dana Okudara, (right) now with Hilton Hawaiian Village.

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1995 Outstanding Food Service Student Cherilyn Chun, is presented with a Koa Bowl from 1994 Outstanding Food Service Student, Keane Yorita (right), and a Mont Blanc pen from KCC Counselor Lori Yonemori. Cherilyn also receives a monetary award sponsored by the National Association of Catering Executives.

1995 Outstanding Hotel Operations Student Nominees: Fred Johnson, Julie Wong, Jennifer Ramos, Laney Fields.

1995 Distinguished Food service Student of the Year, Marie Teves

1995 Distinguished Hotel Operations Student of the Year, Julie Wong

1995 Outstanding Food Service Student Nominees: 1994 Winner Keane Yorita with 1995 nominees Alfred Kim, Noreen Cabildo, Cherilyn Chun, Conrad Aquino, Marie Teves.

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SCHOLARSHIPS The Food Service and Hospitality Education Department would like to extend a sincere mahalo to all of our scholarship donors. Without your support, the chance to attend KCC would not be possible for some.

HYATT REGENCY WAIKIKI SCHOLARSHIP scholarship recipients Victoria Steinhauser and Michael Benson.

KENNY'S COFFEE HOUSE and RESTAURANT recipients Garret Fujieda, Charles Cardenas and Randy Fernandez.

HAWAII SCHOOL FOOD SERVICE ASSN SCHOLARSHIP recipients Leo Cullen, Shawn Wada, Liang-Ho Hsia witth HSFS donor and KCC instructor Nancy Miura ..

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HAWAIIAN ELECTRIC SCHOLARSHIP recipients Jolene Peterson and Jean Nakamura.

H & W FOODS Scholarship recipient Grant Sato and H & W FOODS donor Linda Coffman.

CHEF'S DE CUISINE SR. CHAPTER recipient Richard Han

MALOLO BEVERAGES & SUPPLIES recipient Erika Jaena.

LYLE GUSLANDER FOUNDATION SCHOLARSHIP recipients Charlotte Sakata, Ryan Blanchard, Sandra Cassil, John "Koa" Tagupa, and Rhonda Arellano accepting for Rayburn Abenes.

ESTELLE LOUISE KELLEY SCHOLARSHIP for Hotel Operations Students (back row) Leslei Bingo, Akitoshi Kalawe, (front) Kevin Clark, Thomas Castleberry, Laney Fields, Yuko Kashiwa, William Keu, Dong Yu.

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HALEKULANI COPORATION SCHOLARSHIP recipients Edwina Spallore and Bert Nakamura,

STATE FRENCH FRY SCHOLARSHIP recipients Victoria Steinhauser and Kyle Kanemura,

HFM FIRST IN FOODS Wendy Veda and HFM donor Erich Schweiger.

D & S COMMERCIAL SERVICE SCHOLARSHIP recipients Karyl Woo and John Estrella.

SHIMAYA SHOTEN, LIMITED SCHOLARSHIP recipients Julie Wong, Daniel Char, Michael-Jean Inouye, Mrs. Felipe (accepting for daughter Jamie Felipe) and Roger Blankfein.

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KING FOODS SCHOLARSHIP recipients Koliah Jardine, Roy Lumansoc, Elizabeth Kozuki, Cherilyn Chun and Lisa Tomihama of King Food Service.

IFSEA(International Food Service Executives Association) Scholarship. Back row: Richard Nakayama, Richard Han, Fred Johnson Front row: Edwina Spallone, Wendy Ueda, Julie Wong, Michael Benson, Victoria Steinhauser, Roger Blankfein, Shook Mee Yap and IFSEA Sponsor, Gilbert Ammons.

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HISA (Hospitality Industry Student Club) officers Marie Teves (left) and Julie Wong (right) present Food Service and Hospitality Education chairperson Frank Leake (center) with a $1,000 donation to the Charles "Whitney" Sl!lith Memorial Scholarship. The club raised funds for the donation by operating an international food booth at the April1995 Hawaii Student Culinary Arts Exposition.

HANS WEILER SCHOLARSHIP

KYO-YA COMPANY LTD SCHOLARSHIP (Sheraton Hotels in Hawai 'i) recipient Patricia Minford

NATIONAL ASSOCIATION OF CATERING EXECUTIVES (NACE) scholarship recipient Lisa Higashiguchi

UH ALUMNI ASSN. SCHOLARSHIP recipient Mario Canto rna

MEADOW GOLD DAIRIES SCHOLARSHIP recipient Greogory Gascon

Alan Yamane (1995 Graduate from Kalani High School entering KCC Food Service in the Fall), Ricky Uyeno, Christopher Akiona, Shook Mee Yap, Kepi Visoria ( 1995 Graduate from Farrington High School, entering KCC Food Service in theFall), with scholarship donor, Hans Weiler.

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ENROLLMENT INFORMATION The Food Service and Hospitality Education De­partment accepts students for the Fall (applica­tion deadline: July 1st) and Spring (application deadline: November 15th) semesters. We look forward to welcoming you into our pro­gram. For further information on our programs, or to offer work opportunities to our students, please contact Lori Yonemori, Counselor, at (808) 734-9466.

Acknowledgements

Bryan Sekiguchi. .............. ... Production Editor Moriso Teraoka .................... Photography Tommy Leong ..................... Cover Graphic

Lori Yonemori ..................... Advisor

Published by the Kapi'olani Community College Board of Student Publications Printed at the KCC Educational Media Print Shop

3404 Diamond Head Road, Honolulu, Hawai'i 96816